Oregano-Marinated Grilled Chicken with Charred Lemons

A whole chicken is easy to grill—if you know how to prepare it. (By Aida Mollenkamp)

Bison Bacon Cheeseburger

Topped with a mess of sautéed jalapeños and onions. (By Aida Mollenkamp)

Buttermilk Chicken with Peach-Tomato Salsa

Perfect for a cookout. (By Aida Mollenkamp)

Thai Beef Jerky

Sweet honey combines with salty fish sauce and floral coriander seed for a complex-flavored but simple-to-make beef jerky. (By Aida Mollenkamp)

Rib Steaks with Spice Rub and Green Bean Salad

Add another layer of flavor with a spice rub. (By Francine Maroukian)

Bourbon-Marinated Flank Steak

Bourbon and Dijon mustard make for a tender, boozy flank steak. (By Amy Wisniewski)

Baklava Sundae with Grilled Peaches

Top this with a drizzle of ouzo for a grown-up dessert. (By Aida Mollenkamp)

Grilled Corn with Cayenne, Lime, and Cotija

Top it with a squeeze of lime for corn Latin-style. (By Kate Ramos)

Grilled Swordfish with Cucumber-Melon Salsa

A simple preparation with a big payoff. (By Amy Wisniewski)

Grilled Greek Salad

Kebabs of cheese, red onion, and tomato served with charred romaine. (By Aida Mollenkamp)

Middle Eastern Lamb Burgers

Moroccan kefta meets backyard barbecue. (By Regan Burns)

Momofuku Chicken Wings

An Asian slant to wings: soy- and sake-glazed with pickled chiles and garlic. (By Adapted from David Chang)

Harissa-Marinated Tri-Tip Roast

Harissa paste spices up this quick preparation. (By Kate Ramos)

Stuffed Bell Peppers with Feta and Herbs

Mint, dill, and golden raisins dress up grilled peppers. (By Kate Ramos)

White Bean–Olive-Basil Spread

Good as either a dip or a spread. (By Regan Burns)